Lime Shortbread Bars
These delicious lime shortbread bars have a tangy lime curd layer over a buttery shortbread crust. Perfect for citrus lovers.
The best lime variety for this recipe is either a key lime or a Tahitian lime. That being said, if you have abundant other citrus like grapefruit or lemon, you can use those too. Try these creamy orange bars!
The lime bar’s topping is a lime curd made with limes, eggs, sugar, and a little flour for stability. Unlike regular lemon curd, this lime curd isn’t pre-cooked. The ingredients are whisked together and poured over the baked shortbread layer.
Equipment
- Baking pan – Use a 9×9 inch ( 23 x 23 cm) square baking tray or a similar size.
- Food processor
- Digital scales – The cup sizes given in are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Here’s how to do it!
- Make the shortbread crust first.
- Blend butter, flour, lime zest, sugar, and salt until it creates a soft dough.
- Press dough into the bottom of the 9×9 inch pan and bake.
- Rub lime zest into sugar, then whisk in flour, and whisk in the eggs and lime juice.
- Pour this carefully over the hot crust and bake again until the base has set.
- Once baked, cool to room temperature on a wire rack, then refrigerate for at least an hour before slicing.
- Use a sharp knife to cut the bars into 16 pieces.
Store lime squares in an airtight container in the refrigerator for up to 2 weeks or freeze the lime bars for up to three months.
Related recipes
Looking for more delicious recipes to make last minute? Try these fudgy brownies or lemon pie bars (made with condensed milk and graham cracker crumbs.) Or check out more citrus desserts.
Lime Shortbread Bars
Ingredients
Base
- 210 g all-purpose flour
- 50 g granulated sugar
- Zest of 1 lime
- ¼ tsp salt
- 170 g butter room temperature
Lime curd layer
- 200 g granulated sugar
- 30 g all-purpose flour
- 4 large eggs
- Zest of 1 lime
- pinch of salt
- 120 g fresh lime juice
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×9 inch pan with parchment paper
- In a food processor, blend together the softened butter, flour, lime zest, sugar, and salt until it creates a soft dough. Press this mixture firmly into the pan.
- Bake it for approximately 20-22 minutes until ever so lightly browned and just baked through.
- In a separate bowl, whisk together the flour and the sugar for the lime layer until well combined. Add the eggs, zest, lime juice, and salt, and whisk until smooth. Carefully pour the mixture of the baked base and place it back in the oven.
- Bake for around 17-20 minutes until the lime layer has set. Giving the pan a little shake should show no real wobble left to the lime layer.
- Once baked, cool the lime slice to room temperature, then refrigerate for at least an hour before slicing. Powdered sugar can be dusted over the top at the time of serving.
Notes
Oranges can also be used, though 2 Tablespoons lime or lemon, and the rest orange juice to balance out the sweetness. The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
